Four Cheese Mac and Cheese (Recipe for Printing)
Delight in this classic with macaroni, Colby Jack, sharp cheddar, smoked Gouda, creamy milk, and warm spices. Ideal for cozy gatherings or winter dinners. Save & click.
# What You Need:
→ Pasta
01 -
1 pound elbow macaroni pasta
→ Cheeses
02 -
1 pound Colby Jack cheese, shredded
03 -
8 ounces sharp Cheddar cheese, shredded
04 -
8 ounces smoked Gouda cheese, shredded
→ Sauce Base
05 -
3 tablespoons unsalted butter
06 -
3 tablespoons all-purpose flour
07 -
12 ounces evaporated milk
08 -
1 1/2 cups heavy cream
→ Seasonings
09 -
1 teaspoon chicken bouillon powder
10 -
1 teaspoon garlic powder
11 -
1 teaspoon smoked paprika
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add macaroni pasta and cook until al dente according to package directions. Drain and set aside.
02 -
In a large saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until mixture is bubbling and fragrant but not browned.
03 -
Gradually whisk in evaporated milk and heavy cream, ensuring no lumps remain. Continue whisking until sauce begins to thicken, about 4 minutes.
04 -
Stir in chicken bouillon powder, garlic powder, and smoked paprika until evenly distributed.
05 -
Add shredded Colby Jack, sharp Cheddar, and smoked Gouda cheeses to the saucepan. Stir consistently until all cheese melts and sauce is smooth.
06 -
Add drained pasta to the sauce. Fold gently to ensure macaroni is evenly coated with cheese sauce.
07 -
For a golden top, transfer mac and cheese to a baking dish. Bake in a preheated oven at 350°F (176°C) for 15-20 minutes until bubbly and lightly browned.
# Extra Tips:
01 -
For a crisp topping, sprinkle additional shredded cheese or buttered breadcrumbs before baking.